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Winemaking
A traditional yeast cake is fluffy and pairs perfectly with fruit. Its delicacy makes it an excellent dessert not only for children. The range of flavor variations lets you delight every palate. Wondering which fruits are suitable for a yeast cake? Good news — you can add practically any fruit. Under the crumble you can hide fresh, frozen, as well as dried fruit. Just remember to soak dried apricots, plums, pears, or raisins in water or tea beforehand. You can also combine fruit with jam, nuts, sunflower seeds, or pumpkin seeds. An interesting idea is to intensify the fruit flavor by adding warming spices such as cinnamon, cloves, or cardamom.
Recipe for yeast cake with summer fruit and a fine crumble topping
Preparation:
Sift the flour onto the work surface, add the yeast, sugar, and salt, and mix thoroughly. Then add the milk and melted butter. Knead the dough briefly, then add the eggs. Continue kneading on the work surface until you get a smooth, cohesive dough (dust with flour 2–3 times if necessary). Then transfer to a bowl, cover loosely with a cloth, and set aside in a warm place to rise (the dough should double in volume). Soak the Roman clay baker in water for 20 minutes, then grease with butter and dust thoroughly with flour. Briefly knead the dough again and transfer it to the mold. Leave to rise for 20–30 minutes under a cloth. After this time, sprinkle the top of the dough with currants, then with the crumble. Then place the mold with the dough in a cold oven and bake for 50 minutes at 160–170°C until golden. Once cooled, dust the baked cake with powdered sugar.
